Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats.

IF 3.1 4区 医学 Q2 Agricultural and Biological Sciences
Bioscience of Microbiota, Food and Health Pub Date : 2020-01-01 Epub Date: 2020-05-14 DOI:10.12938/bmfh.2020-001
Eric Banan-Mwine Daliri, Fred Kwame Ofosu, Ramachandran Chelliah, Byong H Lee, Hongyan An, Fazle Elahi, Kaliyan Barathikannan, Joong-Hark Kim, Deog-Hwan Oh
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引用次数: 13

Abstract

Plant proteins are known to possess important bioactive peptides and have a positive impact on gut microbial modulation. In this study, we studied the ability of a single dose of a fermented soy protein product (P-SPI) to reduce high blood pressure in spontaneous hypertensive rats (SHR) and how it modulates the gut microbiota after six weeks of feeding. SHRs were fed with P-SPI, Captopril or distilled water once, and their blood pressures were monitored from the first to twelfth-hour post-administration. Consumption of P-SPI significantly reduced systolic and diastolic blood pressures up to the sixth hour by 25 ± 4 mmHg and 40 ± 5 mmHg respectively. P-SPI consumption inhibited serum ACE activity, increased superoxide dismutase activity and nitric oxide levels and reduced malondialdehyde levels in serum. Analysis of fecal microbial 16S rRNA of hypertensive rats revealed a significant reduction in microbial richness and diversity in the gut, while P-SPI consumption improved microbial richness and increased diversity. Also, P-SPI feeding significantly reduced the Firmicutes/Bacteroidetes ratio, increased propionate- and H2S-producing bacteria and reduced Streptococcaceae and Erysipelotrichales levels. Our results show that P-SPI is a potential antihypertensive functional food which could remodel the altered gut microbiota of hypertensive patients.

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食用发酵大豆蛋白对自发性高血压大鼠高血压和肠道微生物调节的影响。
植物蛋白具有重要的生物活性肽,对肠道微生物调节有积极的影响。在这项研究中,我们研究了单剂量发酵大豆蛋白产品(P-SPI)降低自发性高血压大鼠(SHR)高血压的能力,以及它在喂养六周后如何调节肠道微生物群。分别饲喂P-SPI、卡托普利或蒸馏水1次,监测给药后第1 ~ 12小时的血压。服用P-SPI可显著降低收缩压和舒张压,直至第6小时,分别降低25±4 mmHg和40±5 mmHg。食用P-SPI可抑制血清ACE活性,提高血清超氧化物歧化酶活性和一氧化氮水平,降低血清丙二醛水平。高血压大鼠粪便微生物16S rRNA分析显示,肠道微生物丰富度和多样性显著降低,而P-SPI的摄入改善了微生物丰富度,增加了多样性。此外,P-SPI喂养显著降低了厚壁菌门/拟杆菌门的比例,增加了丙酸和h2s产生菌,降低了链球菌科和丹毒杆菌的水平。结果表明,P-SPI是一种潜在的抗高血压功能食品,可以重塑高血压患者改变的肠道微生物群。
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来源期刊
Bioscience of Microbiota, Food and Health
Bioscience of Microbiota, Food and Health Immunology and Microbiology-Applied Microbiology and Biotechnology
CiteScore
5.50
自引率
3.20%
发文量
24
期刊介绍: Bioscience of Microbiota, Food and Health (BMFH) is a peer-reviewed scientific journal with a specific area of focus: intestinal microbiota of human and animals, lactic acid bacteria (LAB) and food immunology and food function. BMFH contains Full papers, Notes, Reviews and Letters to the editor in all areas dealing with intestinal microbiota, LAB and food immunology and food function. BMFH takes a multidisciplinary approach and focuses on a broad spectrum of issues.
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